Caramel Apple Cheesecake Drip Cake

Introduction

Caramel Apple Cheesecake Drip Cake is a delightful dessert that combines creamy cheesecake and sweet caramel with fresh apples. It’s a treat your family and friends will love!

Why Make This Recipe

This recipe is perfect for gatherings or special occasions. The taste of caramel and apples together is simply irresistible. Plus, it’s a cake that can impress your guests without too much hassle!

How to Make Caramel Apple Cheesecake Drip Cake

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 3 (8 oz) packages cream cheese, softened
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 2 apples, peeled, cored, and diced
• 1/2 cup caramel sauce
• 1/4 cup chopped pecans

Directions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix graham cracker crumbs with melted butter and press into the bottom of the pan to create the crust.
3. In a large bowl, beat cream cheese, brown sugar, and cinnamon until smooth.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in sour cream and heavy cream until smooth.
6. Fold in diced apples and pour the batter over the crust.
7. Bake for 55-60 minutes until the center is set.
8. Let the cheesecake cool, then refrigerate for at least 4 hours.
9. Drizzle caramel sauce over the top and sprinkle with chopped pecans before serving.

How to Serve Caramel Apple Cheesecake Drip Cake

Serve this cheesecake chilled after a meal. It pairs well with a cup of coffee or tea. You can also add extra caramel sauce on top for a sweet touch!

How to Store Caramel Apple Cheesecake Drip Cake

Store any leftovers in the refrigerator. Use an airtight container to keep it fresh for up to one week.

Tips to Make Caramel Apple Cheesecake Drip Cake

• Make sure your cream cheese is soft to mix easily.
• Don’t skip refrigerating the cake; this helps it set perfectly!
• You can use your favorite nuts for topping if you don’t have pecans.

Variation

For a chocolate twist, add chocolate chips to the batter or drizzle melted chocolate on top instead of caramel.

FAQs

Q: How long does the cheesecake need to cool?
A: Let the cheesecake cool for at least 4 hours in the refrigerator before serving.

Q: Can I use store-bought caramel sauce?
A: Yes, store-bought caramel sauce works just fine for a quicker option!

Q: Can I freeze this cheesecake?
A: Yes, you can freeze the cheesecake. Wrap it tightly and it will last for up to 3 months. Thaw in the fridge before serving.